Soak almonds overnight in a stainless steel, ceramic or glass bowl, at least 8 hours, in three cups of water. Discard water. Rinse almonds using a sieve. Add almonds to blender with other ingredients. Blend to taste. Pour through cheesecloth lined sieve into glass container; cover tightly. Stays good in fridge 4-7 days. Shake well before using and enjoy on its own or in smoothies, oatmeal, wherever you would substitute dairy.
Health Tip: Even almonds labeled as “raw” in the store are usually pasteurized, as required by law, even sometimes against the wishes of the farmer who grows them. For organic almonds grown with care and consumed as nature intended (raw, not pasteurized and not irradiated), buy directly from a farmer at a farmers’ market or online. Notice the TV reports that focus on the dangers of industrially produced nuts. Click on the link here out where to get them shipped to you; otherwise, raw Marcona almonds from Spain are supposed to be truly raw (it's always good to get the latest info from your trusted purveyor) and can be bought in bulk at Rainbow Grocery in San Francisco or Whole Foods. Store in the freezer for up to 8 months to keep from going rancid.
| Pictures of Sandra Keros taken by Emily Payne |